Thai Indonesian Rendang Curry Food

THAI-INDONESIAN RENDANG CURRY

Steps:

• In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
• In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
• Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
• Serve atop fragrant rice and garnish (optional) Enjoy!

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

INDONESIAN STYLE CURRY PASTE

Steps:

• Put chopped onion into the grinder or food processor.
• Put next 6 ingredients into pestle and grind them to coarse paste to release the flavour.
• Stir in the paste to the onion and grind them until they become fine paste.
• Toast coriander and cumin in low heat to release the flavour.
• Stir in toasted coriander, cumin, shrimp paste and salt to the paste and continue to grind them until paste become moist and fine.
• Heat up the oil in the saucepan in medium low heat.
• Pour the paste into the saucepan and stir occasionally and turn the heat to low when it gets hot and keep stirring in, all is about 10 minute.
• Cool off the paste before storing it.